TO MAKE ICING FOR CAKES

Beat the white of two small eggs to a high froth; then add to them quarter of a pound of white sugar, ground fine, like flour; flavor with lemon extract, or vanilla; beat it until it is light, and very white, but not quite so stiff as kiss mixture; the longer it is beaten, the more firm it will become. No more sugar must be added to make it so. Beat the frosting until it may be spread smoothly on the cake. This quantity will ice quite a large cake, over the top and sides.

Curious about a building in your neighborhood? Check the Ann Arbor Architecture Archive to learn the history of the buildings around us. This gallery of images and text about Ann Arbor's historic structures includes the full text of Historic Buildings Ann Arbor, Michigan by Marjorie Reade and Susan Wineberg.